Linguine with Fresh Tomatoes, Basil and Garlic

1. 1

   In a mortar, pound the garlic to a paste with the salt.

2. 2

   Stir in the olive oil, then add the basil and lemon juice and pound gently until the basil is bruised.

3. 3

   Scrape the sauce into a large pasta bowl and add the tomatoes and 1/4 cup of Pecorino Toscano cheese.

4. 4

   Cook the linguine in a large pot of boiling salted water until al dente.

5. 5

   Drain lightly.

6. 6

   Immediately transfer the pasta to the bowl and toss until coated with the sauce.

7. 7

   Serve at once, passing more Pecorino at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.